cashew masala

©martina lang
©martina lang

my favourite part of this dish is the soft, cooked cashew nuts!

 

ingredients for 2 hungry ones:

half a hokkaido pumpkin

4 carrots 

2 cups coconut milk 

1/2 cup cashews

1/2 cup frozen peas

1 tsp turmeric

1 cup cooked yams (or uncooked sweet potato or potatoes)

2 tsp garam masala spice mix

1 tsp coconut oil

1/2 tsp salt

parsley to top it off

 

melt the coconut oil in a big pot

cut the carrots and pumpkin into big pieces

add all the spices to the melted coconut and let them heat up for 10 seconds

add the vegetables

add the coconut milk 

add the salt

let it heat up with a closed lid and when it's fully boiling turn the heat down, take the lid off and let it simmer for 15-20 mins, stirring every now and then until the coconut milk has thickened and the vegetables are properly cooked. if you use already cooked yams then add them in at the end with the peas, or add the sweet potatoes at the beginning. add salt to taste and top off with parsley. done!

 

 

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